One Yankee's love for history, food & hitting the road.

White Chocolate Cranberry Oatmeal Cookies

The original name of these cookies in the book I found them in was “White Christmas White Chocolate Cranberry Oatmeal Cookies” but even I agree it’s too early to start decking the 7-word cookie halls. Just barely… I definitely started my gift shopping last month and have already begun to collect fun gift bags, napkins, and festive sprinkles for my holiday baking.

Also, thanks to the lovely Jen (from JenLovesKev) I will be doing some Christmas card shopping this year at Tiny Prints! I spent at least an hour yesterday looking at all their designs and still couldn’t decide. They have so many great photo-card options it makes me wish I had a cute baby (for example, see Jen’s new baby girl Rowan!) or perhaps a pet to splash all over my card. I love sending mail period, but holiday cards are in a whole other class. I go whole hog. Stamps, labels, stickers, new inky pens…these are happy things. Mail is a happy thing.

So are oatmeal cookies, so let’s get back to those. As the title implies, this variety was made even more tasty with the addition of dried cranberries and white chocolate chips. The butter was also browned, giving the cookies a nuttier flavor and chewier texture.

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

In a medium bowl whisk together oats, flour, baking soda and salt. Stir in dried cranberries and white chocolate chips and set aside.

In a medium saucepan melt butter over medium heat. Once melted, continue to simmer for about 4 minutes, whisking frequently. The butter will foam at first, but then it will subside and the color will begin to darken. Keep whisking so the butter does not burn.

Once browned, pour the butter into a large bowl and whisk in brown sugar. Add the cinnamon, eggs, and vanilla and whisk until combined after each.

Add dry ingredients to wet ingredients and fold together with a rubber spatula until just combined. The dough will be very thick. Drop by rounded tablespoons 2 inches apart onto baking sheets.